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https://ypir.lib.yamaguchi-u.ac.jp/fu/962
Journal of National Fisheries University Volume 15 Issue 1
published_at 1966-10
Studies on Quality Improvement of Salted Fish (IV) : Inhibitory Effect of Chemical Preservatives on Volatile Acid Production in Seasoned Dried Fish
塩蔵魚の品質に関する研究 (IV) : 防腐剤による調味乾燥魚肉の揮発性酸生成抑制効果
Inamasu Yuji
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Other Article
Oxidation of Lipids (III) : Effect of Autoxidation on the Fatty Acid of the Rape Seed Oil
PP. 1 - 9
On Agarose and Agaropectin in Agar prepared from Gracilaria harvested in Different Places
PP. 11 - 16
Studies on Quality Improvement of Salted Fish (IV) : Inhibitory Effect of Chemical Preservatives on Volatile Acid Production in Seasoned Dried Fish
PP. 17 - 26
Model Experiments on the Japanese Two-Boat-Type Trawl Net (III)
PP. 27 - 39
On the Relation between Gloss and Quality in Commercial Dried Laver
PP. 41 - 48